March 15, 2011 by Flora Dawn
My kids wanted brownies the other day and let’s just say gluten-free, egg-free brownies haven’t been real successful at my house. So it wasn’t with great enthusiasm I attempted them yet again. But what can I say, for my kids I gave it another try.
Well, truth be told, my 3 yo has been really sick all week and was chanting “bake me brownies…bake me brownies.” So, I just wanted her to stop. Probably not the best reason to bake something, but it’s been one of those weeks.
For this brownie attempt I merged a vegan recipe with a gluten-free recipe and the result was a very nice brownie. They were really soft and dense though, reminiscent of a flourless cake. So if you are on the cake-like side of the brownie debate, these are definitely not the brownies to make. However, if you don’t mind eating your brownies with a fork, perhaps with a scoop of ice cream on top, drizzled with some hot fudge…these are the brownies for you.
Seriously, these are great brownies to serve a la mode style. They may not be as easy as a box mix, but they are pretty darn close and for an egg-free, gluten-free brownie, we think they rock!
Egg-Free, Gluten-Free Brownies
With only 3/4 cup flour blend required, you should be able to successfully substitute your favorite blend if you prefer.
- 1 1/2 cups granulated sugar, preferably superfine
- 1/2 cup butter
- 1 tsp vanilla extract
- 3/4 cup unsweetened baking cocoa
- 3/4 cup applesauce (or other fruit puree)
- 3/4 cup gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp instant espresso powder, optional
- 1 cup chocolate chips and/or chopped nuts, optional
- ice cream and chocolate syrup, optional for serving
- Preheat oven to 350. Grease an 8-inch square or round pan.
- Place the sugar and butter in a large microwave safe bowl and microwave until butter melts and mixture lightens in color; stirring as necessary.
- Add the vanilla, cocoa and applesauce, stirring until combined and shiny.
- Stir in the flour blend, baking powder, salt and espresso powder if using. Add the chocolate chips and nuts if using, and stir to combine.
- Pour batter into prepared pan and bake for 25-35 minutes or until center tests nearly clean (a few wet crumbs may be on the tip of the tester, that’s okay). Remove from the oven and allow to cool on a wire rack at least 15 minutes before cutting.
- To serve a la mode, place a slice of brownie on each plate, top with a scoop of ice cream and drizzle with chocolate syrup, fudge sauce, or caramel sauce as desired!